Continuing in another of my intermittent “farewell” dining tours, I want to happily note being, last night, at the seasonal re-opening of #santa_fe_restaurant. Proprietor / host-extraordinaire David was low key in doing so . . . perhaps analogous to the proverbial “soft opening.” Nonetheless, a nearly-full complement of “seats-in-chairs,” & everything on the menu was available! No sad explanations, “sorry — we don’t have that tonight!” The lobster tank even was loaded . . . I think that I counted eight large, frisky crustaceans!
With an understated & delicious amuse bouche
— Duck foie gras with a mango chutney & pea sprout — the chef was showing that he is ready for a new season.
My starter was an especially delicious Fino fish céviché with avocado mousse, peas, white alfalfa, & sunflower sprouts . . . circled in a trés thin tortilla crust. In this regard, Fino has been a surprise, favorite fish for me in recent weeks. “Dry,” yet moist . . . I’ve been pleased to see it’s apparently in the seasonal ocean “catch.”
Main course was a picture worthy — & delicious — grilled octopus from Mexico, with grenailles potatoes and confit of onions & peppers.
Dessert . . , a “sweet tooth” always compels me to a taste — in last night’s choice it was a single scoop of lime sorbet with homemade meringue. Just the right finish!
A beautiful evening of fine dining, with recently retired restaurant friends who were appreciative — as I always am(!) — of being on the receiving end of impeccable service & gastronomy.
Kudos to David & team . . . in an American expression, you “hit the ball out of the park!” merci!
With an understated & delicious amuse bouche
— Duck foie gras with a mango chutney & pea sprout — the chef was showing that he is ready for a new season.
My starter was an especially delicious Fino fish céviché with avocado mousse, peas, white alfalfa, & sunflower sprouts . . . circled in a trés thin tortilla crust. In this regard, Fino has been a surprise, favorite fish for me in recent weeks. “Dry,” yet moist . . . I’ve been pleased to see it’s apparently in the seasonal ocean “catch.”
Main course was a picture worthy — & delicious — grilled octopus from Mexico, with grenailles potatoes and confit of onions & peppers.
Dessert . . , a “sweet tooth” always compels me to a taste — in last night’s choice it was a single scoop of lime sorbet with homemade meringue. Just the right finish!
A beautiful evening of fine dining, with recently retired restaurant friends who were appreciative — as I always am(!) — of being on the receiving end of impeccable service & gastronomy.
Kudos to David & team . . . in an American expression, you “hit the ball out of the park!” merci!
